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Tree Food Recipe Book

Written by members of
the Awaz Utaoh Group
Compiled by Westonbirt Arboretum

Introduction
The Awaz Utaoh group came to Westonbirt Arboretum as part of our Hidden
Voices project to develop their personal connections with Westonbirt and
discover how an arboretum may be relevant to their lives.
Awaz Utaoh, who meet in Bristol, provide a service that enables users to feel
valued, uplifted and empowered. As the literal translation of Awaz Utaoh
means 'raise your voice' this is what the organisation strives to achieve.
Over a series of visits, the Awaz Utaoh group took part in many different
activities designed to enhance their connection with trees. A real favourite
was the tree food tasting session. The group were soon telling us how they
use these foods all the time, so we asked for recipes. They came flooding in.

The recipes within this book all contain food that grows on trees. In a world
of supermarkets and shops, it is all too easy to forget where our food really
comes from. This book is about celebrating those connections.
So whether you want to cook up the bark of a tree (cinnamon), the fruit
(mango), the leaves (bay), the nuts (pistachio) or even the flower buds
(cloves) there is something here for you to try.
Cook, eat and celebrate your own connections with trees.

Side Dishes

1 Green Peas Rice


by Alisha
Ingredients
3 cups Pakistani basmati rice
(soaked for 20 minutes)
6 cups water
18oz peas
2 small onion, finely chopped
1 tsp ground turmeric
1tsp salt
8 tbsp oil
3 cloves garlic, chopped
6 cardamom pods
4 bay leaves
2 inch cinnamon sticks
8 cloves
1 tbsp grated ginger root
2 tbsp garam masala
1 tbsp cumin seeds
20 black peppercorns

Tree
Foods
within
this
recipe:

Bay leaves

Cinnamon

Cloves

Instructions:
Heat the oil and fry half the onions until
browned and crisp. Remove from the pan.
Add the remaining onions to the pan and fry
until golden. Add the peppercorns, cardamom,
cloves, turmeric powder, salt, garlic, ginger,
cinnamon stick, cumin seeds and green peas.
Fry for 2 minutes.
Add the garam masala and stir well.
Drain the rice, reserving the liquid. Make the
soaking liquid up to 6 cups with water.
Add the rice to the pan. Bring to the boil, cover
and simmer gently for about 10 minutes, until
the water has been absorbed.
Separate the grains with a fork and serve
garnished with the crisp fried onions. Serve with
any curry.

2 Potato Paratha by
Alisha
Ingredients
2 cup wholemeal plain flour
1 tsp salt
100g ghee
cup water, approximately
100g ghee extra
Filling:
1 large (300g) potato, chopped
small onion, finely chopped
1tsp coriander seeds
tsp ground cumin
cup firmly packed fresh coriander
1 tsp red chilli powder
2 green chillies
1 tsp lemon juice

Tree
Foods
within
this
recipe:

Lemon juice

Instructions:
For the filling, boil the potato, mash and stir in
the spices and coriander.
Sift the flour and salt into a large bowl. Rub in
the ghee. Stir in enough water to make the
ingredients cling together. Turn dough and
kneed about 10 minutes or until smooth.
Divide dough into 16 portions. Roll each portion
on a floured surface into a 16cm round. Stack
rounds between layers of plastic wrap to prevent
drying out.
Divide filling among 8 rounds. Spread filling over
round, leaving 7mm borders. Brush edge with
water, top with remaining rounds and press
edges together to seal.
Heat some of the extra ghee in a large pan. Add
parathas in batches. Cook until browned and
slightly puffed on both sides. Drain on absorbent
paper. Repeat with the remaining ghee and
parathas. Serve with plain yoghurt.

3 Matanjan
(Rainbow rice) by
Mussrat Ahmed
Ingredients
1 cup rice (soak for about an hour)
cup sugar
40g butter
6 or so cardamoms
Juice of an orange and orange rind
Nuts of your choice (Almonds,
cashews, pistachios)
Dried fruit of your choice (sultanas,
coconut).
Food colouring; a few different
colours, e.g. red yellow, green,
blue.

Tree
Foods
within
this
recipe:

Orange

Almonds

Cashews

Pistachios

Coconut

Instructions:
Put 2-3 cardamoms into water, and boil. Once
water boiling add rice and cook until rice is
partially cooked. Drain the rice and set aside.
In another pan melt butter and add 2-3
cardamoms (without pod, just the seeds), after
a few seconds add the chopped dried fruit and
nuts of your choice. Add the orange juice and
rind followed by the sugar. Then add a little less
than a cup of hot water and then quickly
cover and cook on a medium heat for like a
minute. Then add the rice and cook for about 35 minutes more.
Mix food colouring with a little water on a table
spoon, and add a few drops over the rice in
different places. Repeat this with all the colours.
Finally do the dam, this is done by wrapping the
pan lid with a damp tea towel, so when replaced
a seal is created. Leave on very low heat for
about 5 minutes then turn fire off, but do not
open pan as the rice will cook perfectly in the
steam in the sealed pan.

4 Methi Paratha by
Tabassam Aziz
Ingredients
3 cups atta
1 tsp salt
cup besan
1 tsp red chili
4 whole green chilies
2 tsp anardana (pomegranate)
powder
1 tsp ajwyan (carom seeds)
1 onion (grated)
1 tsp zeera (cumin)
1 tbsp oil
2tsp sesame seed
1 bunch methi (fenugreek)
bunch green coriander

Tree
Foods
within
this
recipe:

Pomegranate

Instructions:
Firstly get your methi and wash it thoroughly.
Break the leaves off and slice thinly.
Repeat as step to shows with the green
coriander.
Gather all ingredients except the oil and add
them to a bowl. Mix them together and add oil
and 2 cups of water bit by bit until it makes a
dough.
With this dough make round balls. Roll out the
balls roughly 3mm. While rolling out add flour
(atta) every time it sticks. Remove extra flour
and heat in a pan.
Place the rolled out dough onto a hot pan and
out oil onto the visible side of the dough
(paratha).
When prepared, enjoy this easy recipe with
delicious plain yoghurt.

Main Courses

5 Haleem Recipe by
Maqsuda

Tree
Foods
within
this
recipe:

Ingredients
1 pkt special mix Haleem (containing
many spices including mace,
cinnamon, cloves and bay leaves)
with pulses
1 kg boneless chopped chicken
10 glasses of water
1 cup oil
2 onions, sliced
fresh ginger, chopped
bunch coriander, chopped
1 fresh lemon, sliced

Lemon

Mace

Cinnamon

Cloves

Bay leaves

Instructions:
Soak the pulses for 2-3 hours, though best
soaked overnight
Fry the onions and put to one side
Heat 1 cup oil and add washed chicken. Cook
for 10 mins.
Add drained pulses and spices from packet.
Cook for 5 mins on medium heat.
Add 10 glasses of water and cook on medium
heat, stirring now and then. Cook until most of
the water has been absorbed.
When you can see pulses and chicken is cooked
with not much water left in the pan, blend with
a hand blender so that no lumps of chicken are
visible.
Cook for a few minutes and then take off the
gas.
Garnish with coriander, onions, ginger, lemon
and green chillies to taste.

6 Lamb Tikka
Masala by Alisha

Tree
Foods
within
this
recipe:

Ingredients
1 tsp ground cumin
tsp ground turmeric
5cm/2 inch piece ginger root, grated
2 garlic cloves, crushed
salt
120ml/4 fl oz/ cup natural yoghurt
1kg/2 lb boneless lamb, cut into
2.5cm/1 inch cube
1-2 drops red food colouring
Fresh mint leaves to garnish
MASALA SAUCE
1 tbsp ghee
3 tomato, peeled and chopped
tsp yellow mustard seeds
2 fresh green chillies, chopped
120ml/4 fl oz/ 1 cup coconut milk
3 tbsp chopped fresh mint
3 tbsp chopped fresh coriander
Salt

Coconut milk

Instructions:
Combine the cumin, turmeric, ginger, garlic, salt
and yoghurt in a bowl. Stir in the lamb until
evenly coated with the sauce. Dilute the food
colouring with the water and add to the bowl.
Stir well.
Marinate in the fridge for 2 hours. Soak 6
wooden skewers in warm water for 15 minutes.
Make the Masala sauce. Heat the ghee in a large
saucepan and add the tomatoes. Allow them to
break down, stirring occasionally.
Thread the pieces of lamb onto the skewers. Set
on a grill pan and cook under a preheated very
hot grill for 15-20 minutes. Turn occasionally.
Stir the mint and fresh coriander into the sauce,
and season with salt.
Carefully remove the lamb from the skewers.
Stir the lamb into the sauce and serve garnished
with mint leaves.

7 Alishas favourite
Keema Matar (peas)
Ingredients
18 oz minced lamb
5 tbsp ghee or oil
2 onions, thinly sliced
3 large cloves garlic, crushed
1 tsp crushed ginger
4 cloves
4 black peppercorns
2 bay leaves
inch cinnamon stick
1 black cardamom pod
1 tsp ground coriander
1 tsp ground roasted cumin
1 tsp garam masala
tsp chilli powder
tsp ground turmeric
8 oz tinned tomatoes
6 tbsp water
9 oz peas
I tsp salt
Garnish:
tsp garam masala
1 tbsp chopped fresh coriander

Tree
Foods
within
this
recipe:

Cloves

Bay leaves

Cinnamon

Instructions:
Heat the ghee or the oil in a heavy based pan
and fry the onions, garlic, ginger and whole
spices over a medium heat, until golden brown.
Stir in the ground spices, salt and lamb and fry
for 2 minutes.
Add the tomatoes and water. Bring to the boil,
then cover and cook over a low heat for 20
minutes, until the meat is tender, stirring
occasionally.
Remove the lid and increase the heat to dry off
any remaining water.
Stir in the peas and cook for a further 5
minutes.
Sprinkle over the garnish ingredients and serve
hot with chapatis, puris or vegetable pulao.

8 Bindi Tori (Okra


curry) by Alisha Aziz
Ingredients
1 lb bindi (okra)
3 onions
1 tin tomatoes
1 garlic cube / 6 cloves
1 ginger cube
tsp turmeric
1 tbsp salt
1 tsp red chilli
1 level tsp pomegranate powder
2 tbsp fresh coriander
4 fresh green chillies
1 tsp garam masala
2 tsp paprika
cup oil

Tree
Foods
within
this
recipe:

Pomegranate

Cloves

Cinnamon

Instructions:
Put the bindi (uncut okra) in a bowl and allow it
to soak. Then after a while wash it then cut.
However if the okra is cut do not wash it as it
doesnt come out the same.
Leave it to dry and drain the water.
Cut off the heads and tails, and split it through
the middle. Check if it is clean (if it is black then
throw it away as there is a bug in it) and then
cut it into inch-sized pieces.
In an ovenproof tray spread out the cut okra
then put the tray in a preheated oven at 150C
for 5 minutes.
Meanwhile just cut the onions up into long
strands.
In a very large saucepan add the oil and then
light brown the onions. Add the tomato and
spices and cook for 5 minutes. Add the okra.
Stir well for a while. Add the coriander. Put the
lid on for 10 minutes.
You should find that it is ready now. Serve hot,
with rotis (chapattis)

9 Khari by
Tabassam Aziz
Ingredients
Pakora:
1 cup Gram flour
1 tsp Garam Masala
tsp Red chili powder
2 small onions (thinly sliced)
5 cups water
tsp Asafoetida
1 tsp salt
1 tsp coriander seed
1 tbsp Green chili
1 tsp Ajwain seeds
1 tsp Cumin
Oil for frying
Khari:
tsp Garam Masala
cup Gram flour
tsp Ground Ginger
tsp Red chili powder
tsp Turmeric
2 cup natural yoghurt
1 tsp salt

Tarka:

Ghee or Oil for frying


1 tsp Zeera (cumin)
1 small onion (thinly sliced)

Tree
Foods
within
this
recipe:

Cloves

Cinnamon

Instructions:
Place the gram flour in a bowl and stir in the
spices. Gradually blend in the yoghurt. To make
the pakoras, mix together the gram flour, garam
masala, red chili, green chili, coriander seeds,
onion and salt, oil and water, and blend to a
smooth batter. Heat the oil in a deep pan over a
medium-high heat. Fry tablespoons of the batter
until golden brown on both sides.
Heat the oil in a saucepan and add the cumin
seed and fry for a few seconds, then pour in the
yoghurt and gram flour mixture and half the
water. Bring to the boil stirring. Then add the
fried pakoras and remaining water. Bring to the
boil, simmer for 30 minutes.
Prepare the tarka. Heat the ghee or oil in a
frying pan and fry the zeera for a few seconds.
Add onion and fry until golden brown.
Serve hot with chapatti or with plain rice.

Desserts

10 Halwa Recipe
(Semolina Pudding)
by Maqsuda
Ingredients
1 cup semolina
1 cup sugar
pack of butter
4 green cardamom
4 cups water
Splash of milk
Nuts such as almonds, pistachios
and coconut

Tree
Foods
within
this
recipe:

Almonds

Pistachios

Coconut

Instructions:

Melt butter over a medium heat.


Take seeds out of cardamom and add to butter.
Add semolina and cook until golden brown.
Add milk and cook, stirring throughout. When
adding the milk, lumps will form. Flatten them
out with the spoon.
Add boiling water to sugar and add to semolina
mixture over a low heat, constantly stirring.
Increase the heat and cook until the water has
been absorbed.
Halwa is now ready to serve. Garnish of
chopped almonds, pistachios, coconut and
raisins can be added.

11 Traditional Bread
and Butter Pudding
Ingredients
300ml double cream
450 ml half-fat milk
1 tsp vanilla essence
6 large egg yolks
75g golden caster sugar
6 slices white bread
50g unsalted butter
25g sultanas
25g currants
Ground nutmeg

Tree
Foods
within
this
recipe:

Ground
nutmeg

Instructions:
Place the cream, milk and vanilla essence into a
saucepan and bring almost to the boil. Whisk
together the egg yolks and sugar until pale.
Then gradually pour in the warm cream mixture,
whisking as you pour.
Remove the crusts from the bread. Spread each
slice generously with butter. Then cut in half
diagonally. Grease an ovenproof dish and place
some of the bread slices in the bottom. Sprinkle
with some of the sultanas and currants.
Continue layering up the bread and fruit.
Pour the warm custard through a fine sieve
onto the bread and sprinkle with the ground
nutmeg. Place the dish in a bain marie (a
roasting tin half-filled with hot water).
Bake for about 45 minutes, until the pudding is
lightly set. Serve warm.

12 Carrot Halwa by
Alisha
Ingredients
2lb carrots, grated
2 cups milk
1 cup sugar
4 tbsp ghee
blanched almonds, halved
cup pistachios, halved
1 tsp ground cardamom
1 cup khoya ( milk powder)

Tree
Foods
within
this
recipe:

Almonds

Pistachios

Instructions:
Place the carrots and milk in a heavy based pan
and bring to the boil, over a high heat. Reduce
the heat to medium and simmer until all the
milk has been absorbed, stirring occasionally.
Add the sugar and continue to simmer until the
liquid has been absorbed.
Pour in the ghee and cook gently for 10
minutes.
Stir in the nuts, khoya and cardamom. Simmer
for 5 minutes.
Serve hot or cold.

13 Spiced fruits in a
yoghurt cream chosen

by Simi Chowdhry from Indian


Everyday by Anjum Anand

Ingredients
4 portions of prepared fruits such as apple,
pear, plum, peach, apricot, pineapple,
mango, lychee, papaya, orange, grape,
pomegranate, melon.
Flaked almonds, toasted, to serve.
Syrup:
80g jaggery (which can be made from the
sap of the date palm) or 3-4 tbsp soft
brown sugar to taste
400ml cold water
3 green cardamom pods, lightly pounded to
open
2 brown cardamom pods, lightly pounded to
open
3 inch cinnamon stick
3 cloves
1 inch fresh ginger
2-3 drops rose essence
2-3 black peppercorns

Tree
Foods
within
this
recipe:

Apple

Pear

Lychee

Cinnamon

Cloves

Tree
Foods
within
this
recipe:

Mango

Pomegranate

Date palm
sap

Papaya

Orange

Instructions:

Place all the ingredients for the


syrup in a small saucepan and stir
over a low heat until the sugar
completely dissolves. Bring to the
boil, then simmer for 10 minutes
or until thickened and syrupy. Pour
straight over the prepared fruit.
Garnish with the nuts and serve
with sweetened yoghurt cream.

14 Cardamom Tea
by Alisha

Tree
Foods
within
this
recipe:

Ingredients
2 cups water
6 cardamom pods
1 cup milk
4 tsp sugar
cinnamon stick
2 tea bags

Cinnamon

Instructions:
Put the water, cardamom pods and cinnamon
stick in a pan. Bring to the boil, then simmer for
5 minutes.
Add the tea, return to the boil and boil for 2
minutes.
Stir in the milk and sugar. Remove from the
heat, strain and serve immediately.